We ended up adding one more new item to your herb bags this week: sorrel. This is an early spring green with a lemony tang to it. We’ve had a plant for a couple of years now and this spring we got a whole pile of volunteers. Some I transplanted into a row for future years’ harvests and some we are including with your order. I particularly like it chopped up fine in a salad but have also heard of it used in a French soup. I even have a rhubarb sorrel crisp recipe, but haven’t managed to try it yet. Maybe this week… And I can pass on the recipe if it’s any good!